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Smoked Pork Chop

Smoked Pork Chop

with Southern Grits


  • 8 ounce Pork Rack Bone In Center Cut

Jalapeno Cheese Grits

  • 1 Stone Ground Yellow Grits
  • 4 cups Whole Milk
  • 1 Heavy Cream
  • 2 tablespoons Gourmet Chicken Base Paste
  • 3 Jalapeno Peppers, finely diced
  • 1 pound Cheddar And Jack Shredded Cheese Blend
  • 3 Whole Peeled Garlic, smashed and minced

Kilt Collards

  • 8 ounces Colossal Yellow Onion
  • 3 Whole Peeled Garlic, smashed and minced
  • 1 pound Black Forest Smoked Ham, diced
  • 3 Collard Greens, washed and trimmed
  • 3 tablespoons Gourmet Chicken Base Paste
  • 1 tablespoon Granulated Garlic
  • 2 tablespoons Maple Bacon Seasoning


  1. Ahead of service place whole pork rack in a smoker for two hours. (you can add your favorite rub or spice here!)
  2. Pull out and place in cooler immediately.
  3. Slice into portions between bones and place on grill for approximately 3 minutes per side, or until internal temperature is 145°.
  4. Assemble grits and collards greens. Place bacon jam on top if desired.

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